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Your Name Here
03-04-2009, 08:08 PM
This stuff deserves it's own thread.

Just got done eating some burgers loaded with the stuff, and I got some chicken in the fridge soaking up an olive oil/Magic Dust mixture getting ready to go for either tomorrow or Friday night.

And while I was typing this, I ate a handful of it straight up.

theLgndKllr35
03-04-2009, 08:10 PM
The stuff is amazing, but I don't think there's another soul in the world that likes it as much as YNH.

Your Name Here
03-04-2009, 08:13 PM
Probably not.

Of course, I quite literally grew up on the Dust. The creator of it is a family friend, and the original bar and grill he opened was 4-5 blocks from the house I grew up in (he's got 7 or 8 restaurants nowadays).

The Panch
03-04-2009, 08:13 PM
What is Magic dust?

Your Name Here
03-04-2009, 08:15 PM
What is Magic dust?

The greatest thing ever created by mortals.


1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each

giventofly
03-04-2009, 08:19 PM
I think this might be the reason I called Howe when I was at the store.

Couldn't remember the name of it, and I need it.

Howe if you see this, bring the dust to the city this weekend!!

H-MYK
03-04-2009, 08:27 PM
Never heard of it.

Havoc Wreaker
03-04-2009, 08:27 PM
Coke?

x_notorious
03-04-2009, 08:27 PM
That mixture sounds great. Could probably replace that with the store bought seasonings I use to make my fried chicken (double dipped with buttermilk = win).

Your Name Here
03-04-2009, 08:28 PM
Never heard of it.

Now you have.

PhillyForLife90
03-04-2009, 08:30 PM
Never heard of it, but it sounds incredible based on the ingredients listed above.

DerekRE_3
03-04-2009, 08:30 PM
This stuff deserves it's own thread.

Just got done eating some burgers loaded with the stuff, and I got some chicken in the fridge soaking up an olive oil/Magic Dust mixture getting ready to go for either tomorrow or Friday night.

And while I was typing this, I ate a handful of it straight up.

I've been meaning to try this ever since that recipe thread in the GD forum. The recipe has been saved on my computer so when I do finally do it, I don't have to search all over PSD for it.

Your Name Here
03-04-2009, 08:34 PM
That mixture sounds great. Could probably replace that with the store bought seasonings I use to make my fried chicken (double dipped with buttermilk = win).

It's literally the only thing I've used as a seasoning for any kind of meat for close to 2 decades. Burgers, steaks, chicken, pork chops, kabobs, ribs....whatever.

theLgndKllr35
03-04-2009, 08:34 PM
You people who haven't tried it, it is freaking fantastic. It's even good on mac and cheese!

Your Name Here
03-04-2009, 08:35 PM
You people who haven't tried it, it is freaking fantastic. It's even good on mac and cheese!

Goddamnright it is.

R. Johnson#3
03-04-2009, 08:36 PM
I honestly thought you were talking about cocaine.

BroadwayJoe
03-04-2009, 08:43 PM
in my rotation of staple dinners i make throughout the week, chicken/steak/shrimp quesadillas are one of my favorites. usually i season the chicken in fajita seasoning before throwing it in the skillet with some oil, but last night i decided to use some of the MD that i had made a while back. GODDAMN!!! with melted cheese, the smokey, spicy flavor really comes out in the dust. i think i'm just gonna throw out the rest of my spice cabinet and strictly use the dust from here on out...

BroadwayJoe
03-04-2009, 08:43 PM
btw, the tags in this thread are glorious

"not angel dust" and "try it on ice cream" :laugh:

Your Name Here
03-04-2009, 08:46 PM
in my rotation of staple dinners i make throughout the week, chicken/steak/shrimp quesadillas are one of my favorites. usually i season the chicken in fajita seasoning before throwing it in the skillet with some oil, but last night i decided to use some of the MD that i had made a while back. GODDAMN!!! with melted cheese, the smokey, spicy flavor really comes out in the dust. i think i'm just gonna throw out the rest of my spice cabinet and strictly use the dust from here on out...

If you went and looked in my spice drawer right now....

You'd find nothing but a shaker of the Dust, a tupperware thing about half full of more Dust, and some other bottles containing the ingredients needed to make the Dust.

Your Name Here
03-04-2009, 08:52 PM
And actually....I hadn't decided how to use the chicken I've got marinading right now, fajitas might not be a bad idea at all.

.Sean.
03-04-2009, 08:55 PM
Yay. I got this recipe a while back and have probably used it on average twice a day since. Delicious.

.Sean.
03-04-2009, 08:59 PM
And actually....I hadn't decided how to use the chicken I've got marinading right now, fajitas might not be a bad idea at all.

It's tremendous as a steak marinade. I've only used it as a rub on chicken though, yet to marinade. Magic Dust and that barbeque sauce make some tremendous spicy barbeque grilled chicken.

It makes a good salad dressing also. :)

Good way to flavor the eggwhites in the morning also. Thank you YNH :worthy:

HOWE do i do it
03-04-2009, 08:59 PM
I think this might be the reason I called Howe when I was at the store.

Couldn't remember the name of it, and I need it.

Howe if you see this, bring the dust to the city this weekend!!

This stuff is the greatest rub ever invented ever. I put it on everything, even bagels and toast. So glad I live 10 minutes from 17th Street.

Your Name Here
03-04-2009, 09:02 PM
This stuff is the greatest rub ever invented ever. I put it on everything, even bagels and toast. So glad I live 10 minutes from 17th Street.

I used to live within a 10 minute walk. I miss those days.

I was over at a buddy's house the other night and he ordered up some ribs from a takeout place. They weren't horrible, but they didn't even close come to being in the same galaxy as 17th St.

Padres Son
03-04-2009, 09:03 PM
And why was I not already made aware of this? It sounds creamy pants good.

I'm gonna make some this weekend.

HOWE do i do it
03-04-2009, 09:06 PM
I used to live within a 10 minute walk. I miss those days.

I was over at a buddy's house the other night and he ordered up some ribs from a takeout place. They weren't horrible, but they didn't even close come to being in the same galaxy as 17th St.

Do you happen to know the Eovaldis? I'm friends with one, and she always brings leftovers around because she works there.

Your Name Here
03-04-2009, 09:12 PM
Do you happen to know the Eovaldis? I'm friends with one, and she always brings leftovers around because she works there.

You talking about Marin? Seems like she'd be about that age these days....


Anyway, yeah I know them. One of them used to teach art at the junior high back in the day.

HOWE do i do it
03-04-2009, 09:16 PM
You talking about Marin? Seems like she'd be about that age these days....


Anyway, yeah I know them. One of them used to teach art at the junior high back in the day.

Yeah, she lives in the same apartment complex as me. I always try and convince her to bring home the crawfish.

giventofly
03-04-2009, 09:17 PM
This stuff is the greatest rub ever invented ever. I put it on everything, even bagels and toast. So glad I live 10 minutes from 17th Street.
Well lucky you.

But seriously, go buy some for me and I'll pay you back.

Your Name Here
03-04-2009, 09:18 PM
Yeah, she lives in the same apartment complex as me. I always try and convince her to bring home the crawfish.

The crawfish is good.

Your Name Here
03-04-2009, 09:19 PM
Well lucky you.

But seriously, go buy some for me and I'll pay you back.

Did you not see the recipe?

Take your worthless *** to the store and whip up a batch right now.

HOWE do i do it
03-04-2009, 09:20 PM
Well lucky you.

But seriously, go buy some for me and I'll pay you back.

I'll think about it. I'm marking the price up on you though. A 6 of Magic Hat, cold, in the fridge for my arrival.

giventofly
03-04-2009, 09:22 PM
Did you not see the recipe?

Take your worthless *** to the store and whip up a batch right now.
a) **** that

b) I can't put off studying any longer

Your Name Here
03-04-2009, 09:23 PM
a) **** that

b) I can't put off studying any longer

Says the guy typing on an internet forum.

giventofly
03-04-2009, 09:25 PM
Says the guy typing on an internet forum.
Well, I have to keep a computer next to me at all times, because literally half of the words that they're feeding me are ones that I have never, ever seen before.

...hypergammaglobulinemia....wtf?

Your Name Here
03-04-2009, 09:25 PM
Well, I have to keep a computer next to me at all times, because literally half of the words that they're feeding me are ones that I have never, ever seen before.

...hypergammaglobulinemia....wtf?

I'm so busting that ****er out next time I play Scrabble.

BroadwayJoe
03-04-2009, 10:15 PM
I'm so busting that ****er out next time I play Scrabble.

that's like a 250-point word right there

Dburch1102
03-04-2009, 10:18 PM
This stuff right here is the ****...

bigmac8675
03-05-2009, 03:18 AM
Sounds good.... maybe I will make some this weekend for the parents, grandma, n sis. I was gonna make a beef n barley stew... but maybe now just some steaks with magic dust.

HOWE do i do it
03-05-2009, 03:23 AM
It's good on steaks, but so much better on chicken and pork.

northsider
03-05-2009, 03:40 AM
I must try this stuff sounds good.

DRAFTMN
03-05-2009, 02:24 PM
I'm going to try it this weekend, thanks!

BroadwayJoe
03-05-2009, 02:59 PM
so i made a classic vinaigrette last night with balsamic and EVOO but instead of seasoning with oregano, crushed red pepper and thyme, i used the dust... ****ing glorious!

i'm seriously contemplating smoking this **** to see if it's gloriousness translates to intoxication

.Sean.
03-05-2009, 03:05 PM
so i made a classic vinaigrette last night with balsamic and EVOO but instead of seasoning with oregano, crushed red pepper and thyme, i used the dust... ****ing glorious!

i'm seriously contemplating smoking this **** to see if it's gloriousness translates to intoxication

Thats what I did when I said it makes a good salad dressing

cubswoo
03-05-2009, 03:18 PM
I've never tried magic dust. I'm gonna make some
My go to seasoning is usually Tony Chachere's original Creole seasoning in the green can. That stuff is awesome on everything

BroadwayJoe
03-05-2009, 03:20 PM
Thats what I did when I said it makes a good salad dressing

haha, your post is actually where i got the idea from last night... so an after-the-fact thank you is in order :D

Your Name Here
03-05-2009, 03:53 PM
i'm seriously contemplating smoking this **** to see if it's gloriousness translates to intoxication

Sprinkle a little in with a baked honey blunt to kick that ****er up a notch.

BroadwayJoe
03-05-2009, 04:05 PM
Sprinkle a little in with a baked honey blunt to kick that ****er up a notch.

i wonder if you could use some form of edible adhesive to make a bowl from the dust... then eat it after getting high

bartoron
03-05-2009, 04:51 PM
LOL @ the tags. "Try it on ice cream". XD

But uhh... I'll go make some. From how you've been talking about it, it must be like, the best stuff of all time.

FlyersPhanatic9
03-05-2009, 07:08 PM
LOL at the tags! :laugh:

Dburch1102
03-05-2009, 07:28 PM
I printed the recipe, Im getting that for sure

HOWE do i do it
03-05-2009, 08:14 PM
I've never tried magic dust. I'm gonna make some
My go to seasoning is usually Tony Chachere's original Creole seasoning in the green can. That stuff is awesome on everything

your world is about to be turned upside down.

Your Name Here
03-05-2009, 08:26 PM
i wonder if you could use some form of edible adhesive to make a bowl from the dust... then eat it after getting high

You figure out a way, let me know.

Axeman7558
03-05-2009, 08:32 PM
gonna have to try the magic dust.

.Sean.
03-05-2009, 11:02 PM
Had it on some mac n cheese for the first time tonight. Delicious.

I had that with some BBQd + Dusted Pork Chops

:drool:

keither0919
03-05-2009, 11:12 PM
Looks pretty good IMO, ill try it on some food soon because I'm pretty excited to spice up my life. Any idea how good it would be on chapstick though? :p

HOWE do i do it
03-05-2009, 11:36 PM
Making venison burgers right now with it!!!

BroadwayJoe
03-05-2009, 11:42 PM
Making venison burgers right now with it!!!

do you get pre-ground venison, grind it yourself or make venison steak "burgers"

HOWE do i do it
03-05-2009, 11:46 PM
do you get pre-ground venison, grind it yourself or make venison steak "burgers"

:shrug:

My dad went hunting in December, and got two. So it's that. He took it to get grounded. Same deer from the tenderloin I had.

harborboy
03-05-2009, 11:53 PM
holy ****ing ****. this stuff sounds awesome. i will try it this weekend.

i usually use this stuff to season my food.

http://store.cubanfoodguy.com/images/goya_sazon_culantro.jpg

HOWE do i do it
03-06-2009, 12:18 AM
holy ****ing ****. this stuff sounds awesome. i will try it this weekend.

i usually use this stuff to season my food.

http://store.cubanfoodguy.com/images/goya_sazon_culantro.jpg

you won't anymore.

Your Name Here
03-06-2009, 12:26 AM
you won't anymore.

Yeah....one dosage of the Dust is enough to put all those other seasonings into the retirement home.



And to update the Dusty Chicken saga from yesterday....I ended up just throwing it on the grill and eating it with a baked potato and some cheesy garlic bread.

koldjerky
03-06-2009, 12:32 AM
I gotta get me some MD

Your Name Here
03-06-2009, 12:35 AM
I gotta get me some MD

You've got 2 choices.

#1 - Get yourself to 17th Bar & Grill in Southern Illinois and buy it.
#2 - Get yourself to a store, buy the ingredients listed, and mix it up yourself.

HOWE do i do it
03-06-2009, 12:38 AM
KJ, just come to So Ill. We'll get some ribs and pulled pork.

koldjerky
03-06-2009, 12:40 AM
You've got 2 choices.

#1 - Get yourself to 17th Bar & Grill in Southern Illinois and buy it.
#2 - Get yourself to a store, buy the ingredients listed, and mix it up yourself.

I have off tomorrow so i will definitely be making some burgers tomorrow.


KJ, just come to So Ill. We'll get some ribs and pulled pork.

Dude, you don't have to tell me twice!

HOWE do i do it
03-06-2009, 12:47 AM
I have off tomorrow so i will definitely be making some burgers tomorrow.



Dude, you don't have to tell me twice!

If you left now, you would be here in time for lunch.

harborboy
03-06-2009, 12:53 AM
Yeah....one dosage of the Dust is enough to put all those other seasonings into the retirement home.



And to update the Dusty Chicken saga from yesterday....I ended up just throwing it on the grill and eating it with a baked potato and some cheesy garlic bread.

try this on your chicken next time:

use "the dust". after that, coat the chicken with yellow mustard. leave in fridge over night.

i use that sazon, garlic powder, pepper, paprika then coat it in yellow mustard.

it is famous within my circle of friends/family. wait till i bust some of that magic dust on they ***! its a wrap. im going to but the stuff tomorrow.

Your Name Here
03-06-2009, 12:54 AM
KJ, just come to So Ill. We'll get some ribs and pulled pork.

Last time I was in Murphy, which has been far too long ago, I put 2 full slabs of ribs in me.

Your Name Here
03-06-2009, 01:01 AM
try this on your chicken next time:

use "the dust". after that, coat the chicken with yellow. leave in fridge over night.

i use that sazon, garlic powder, pepper, paprika then coat it in yellow mustard.

it is famous within my circle of friends/family. wait till i bust some of that magic dust on they ***! its a wrap. im going to but the stuff tomorrow.

I'll keep that in mind.

The next experiments I've got in mind are cutting up a bunch of chicken in strips before putting in the marinade to use for fajitas....and mixing some Dust with flour and breading some chicken with that mix (I think it was BWJ that originally mentioned that, not sure what ratios he used on it).


Also....I'm gonna make some kabobs again in the semi-near future. Probably pork and steak.

koldjerky
03-06-2009, 01:04 AM
If you left now, you would be here in time for lunch.

Yeah and then when I leave I'll be just in time for work on Saturday.

harborboy
03-06-2009, 01:04 AM
I'll keep that in mind.

The next experiments I've got in mind are cutting up a bunch of chicken in strips before putting in the marinade to use for fajitas....and mixing some Dust with flour and breading some chicken with that mix (I think it was BWJ that originally mentioned that, not sure what ratios he used on it).


Also....I'm gonna make some kabobs again in the semi-near future. Probably pork and steak.

ever try it on lamb? i just got into lamb a few years ago and it has become my fav thing to put on the grill.

Your Name Here
03-06-2009, 01:10 AM
ever try it on lamb? i just got into lamb a few years ago and it has become my fav thing to put on the grill.

I don't think I have.

Used it on goat ribs a couple times though. Goat is a largely untapped resource of deliciousness.

HOWE do i do it
03-06-2009, 01:33 AM
Yeah and then when I leave I'll be just in time for work on Saturday.

perfect!

HOWE do i do it
03-06-2009, 01:35 AM
Last time I was in Murphy, which has been far too long ago, I put 2 full slabs of ribs in me.

They put one in Marion, so we stop there a lot on our way out of town. Not the same as Murphy though.

Squad13
03-06-2009, 01:43 AM
This sounds pretty good, I think some of you are over-reacting though....

HOWE do i do it
03-06-2009, 01:56 AM
This sounds pretty good, I think some of you are over-reacting though....

You would be wrong, sir.

Squad13
03-06-2009, 02:10 AM
You would be wrong, sir.
I hope so, I really do.

CHief_0_o_Wahoo
03-06-2009, 02:23 AM
Sounds pretty tasty, I shall try it sometime.

koldjerky
03-06-2009, 07:33 PM
I just made it and it's good stuff. on a hamburger and fries.

cubswoo
03-06-2009, 08:32 PM
The greatest thing ever created by mortals.

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each

Is the 1/4 cup kosher salt measured before or after you grind it?

Dburch1102
03-06-2009, 09:27 PM
Bought all my ingredients today.... will report back tomorrow or sunday

Squad13
03-07-2009, 03:47 PM
Wanted to try it first so I made it in a much smaller batch, 1/8 of a cup instead of 1/2 etc... I haven't tried it yet, but will report back soon.

Dburch1102
03-07-2009, 03:47 PM
Damn thats like a 20 dollar rub right there...

EX-TREME
03-07-2009, 05:50 PM
Magic dust?

koldjerky
03-07-2009, 06:09 PM
^^^^Heaven

FlyersPhanatic9
03-07-2009, 06:40 PM
My parents are making a pork roast w/ magic dust tomorrow night!

Dburch1102
03-08-2009, 12:38 PM
I know ive said this for a few days now, lol, but im cooking with it tonight

Raidaz4Life
03-08-2009, 01:10 PM
Damn thats like a 20 dollar rub right there...

you just talked me out of trying it. No way I;m blowing 20 bucks on a seasoning

Your Name Here
03-08-2009, 01:40 PM
you just talked me out of trying it. No way I;m blowing 20 bucks on a seasoning


You obviously don't deserve to experience the awesomeness, so it's a good thing that you aren't going to.

theLgndKllr35
03-08-2009, 01:49 PM
That 20 dollar seasoning lasts a good while, and it's so worth it, considering the things we blow 20 bucks on now-a-days.

TheRuckus
03-08-2009, 01:50 PM
Damn thats like a 20 dollar rub right there...

Yeah, but the recipe makes a pretty large amount of it.

cubswoo
03-08-2009, 05:25 PM
You've got 2 choices.

#1 - Get yourself to 17th Bar & Grill in Southern Illinois and buy it.
#2 - Get yourself to a store, buy the ingredients listed, and mix it up yourself.

I love that place.
I havent been down ther in a while but they have a tent at the state fair and that is always my first stop every year. Even before the beer tent, it's that good.

Dburch1102
03-08-2009, 06:34 PM
Well I made it, cooked, it... yeah it was pretty good. I went kind of easy on it because Im not crazy about spicy peppery kind of stuff so I will put more on next time. I give the recipe a thumbs up

FlyersPhanatic9
03-08-2009, 06:37 PM
T MINUS 30 minutes until chow down.

HOWE do i do it
03-08-2009, 06:46 PM
You obviously don't deserve to experience the awesomeness, so it's a good thing that you aren't going to.

ya. plus its more efficient then spending 5 on their bottle at kroger

Your Name Here
03-08-2009, 06:48 PM
ya. plus its more efficient then spending 5 on their bottle at kroger

Did I ever mention that I used to work at kroger (pronounced crog-ur) back when it was where Best Buy is now?

Cantaloupe Bowling was a fun way to pass the time.

HOWE do i do it
03-08-2009, 06:53 PM
Did I ever mention that I used to work at kroger (pronounced crog-ur) back when it was where Best Buy is now?

Cantaloupe Bowling was a fun way to pass the time.

you did.. i remember you sad something about some weird guy there

Your Name Here
03-08-2009, 06:56 PM
you did.. i remember you sad something about some weird guy there

Heh. That's not exactly specific enough to jog my memory. Quite a few weird people both working there and shopping there.

HOWE do i do it
03-08-2009, 07:06 PM
Heh. That's not exactly specific enough to jog my memory. Quite a few weird people both working there and shopping there.

some squirrely older guy i think

koldjerky
03-08-2009, 07:35 PM
I just mixed the powder in my egg salad and it was the awesome!

FlyersPhanatic9
03-08-2009, 07:40 PM
Just had it on a pork roast...
Verdict: Dont have it on pork
It was alright but it has untapped potential.
My dad is going to make it on ribs for next friday and I know it going to be awesome.

J-E-T-S
03-08-2009, 07:44 PM
Magic Dust??

Sounds like PCP to me

koldjerky
03-09-2009, 10:42 PM
I want to thank YNH for introducing me to this stuff. It seriously is like crack. I sprinkled some in some left over stir fry and it's ****ing making me want to... JIZZ in MY PANTS

Your Name Here
03-09-2009, 10:45 PM
I am but a humble servant of the Dust, spreading the delicious gospel of Dust throughout the world, as it has been commanded for me to do.

koldjerky
03-09-2009, 10:48 PM
:worthy: Dude... can I... meet you?

Your Name Here
03-09-2009, 10:50 PM
You already have, my son.

LA_cabals
03-10-2009, 02:00 AM
I wanna try it, but the recipe makes too large of a batch just to sample at first...

Is there a recipe with smaller measurements? Can someone do the math.. Thanks.

DerekRE_3
03-10-2009, 02:15 AM
I wanna try it, but the recipe makes too large of a batch just to sample at first...

Is there a recipe with smaller measurements? Can someone do the math.. Thanks.

You don't know how to divide?

Your Name Here
03-10-2009, 02:17 AM
You don't know how to divide?

Or how to use google to do the math for you?

northsider
03-10-2009, 08:32 AM
Still haven't tried it but, am looking forward to the day I do after I found out about YNH extreme love for BACON I felt I could trust his instinct on pretty much anything food related.

MvpMets00
03-10-2009, 08:49 AM
I'm always looking for new things to cook or add to my cooking, sounds like I'm giving this a try.

cubswoo
03-10-2009, 10:20 AM
I tried it this weekend. I broke in my new smoker and used it as a rub on beer can chicken and pulled pork. It was great, I'll probably be using it all summer.

And it's wonderful sprinkled on mac and cheese.

HOWE do i do it
03-10-2009, 02:30 PM
i finally got gtf his batch, and he was loving it. were going to experiment it on wings.

Dburch1102
03-10-2009, 05:46 PM
Tastes great on grilled beer brats

bahama0811
03-10-2009, 05:58 PM
I'm gonna have to try it out.

BroadwayJoe
03-10-2009, 06:15 PM
seasoning it on chicken drumettes tonight and finishing in this special hot sauce i bought from some lady as hot sauce festival in town

HOWE do i do it
03-11-2009, 05:13 PM
Added some to a left over venison roast i fried up this afternoon.

AllTheWay
03-12-2009, 01:39 AM
I'm so busting that ****er out next time I play Scrabble.

http://www.youtube.com/watch?v=Lfg0--GbjVI

Your Name Here
04-11-2009, 07:49 PM
My lady friend was over the other day for some relations, spotted the shaker of Dust sitting by the stove, and commented that she'd never seen salt that looked like that. I told her "that ain't salt baby".

So I told her to come over today and I'd cook her some chicken with it. Got my marinade all fixed up yesterday night (1/4 cup olive oil, 1/4 lemon juice, 3 tablespoons Dust has worked well for me) and was throwing it on the grill just as she pulled up.

She took one whiff and said she needed to get something from the store. Came back a few minutes later with a box of minute rice (somehow she knew there wasn't any rice in my place).

Turns out that was a pretty good play. The rice was kinda like the celery you get with hot wings, a nice balancer. There's still a little chicken left over, probably gonna throw that in a soft shell with some cheese later on tonight.




Also, she loved the chicken so much she moistened herself. Left a little spot on my chair.

koldjerky
04-11-2009, 07:51 PM
I actually used it for the first time in awhile again when I made my mashed potatoes. Again, brilliant!

Your Name Here
04-12-2009, 08:28 PM
I was making some spaghetti tonight, when I happened to see my shaker of Dust and decided to see what that would do to some spaghetti. Not bad at all.

Then the idea hit me. Dusty Chicken Parmesan.

Next time I prep some Dusty Chicken, I'm going to make that happen. Might even make my own sauce and use the Dust instead of more traditional spaghetti sauce spices.

ryanph30
04-12-2009, 08:34 PM
Coke?

That's what I was thinking too. :laugh:

ryanph30
04-12-2009, 08:40 PM
Ok after reading the posts I really need to try this stuff.

theLgndKllr35
04-12-2009, 10:49 PM
Ok after reading the posts I really need to try this stuff.

You have no idea what you're missing, but really don't try it on ice cream.

Everything else so far has gotten positive results.

Jayg1712
04-12-2009, 11:23 PM
Tag - "not angel dust"

:laugh2:

freaknasty23
04-14-2009, 07:06 PM
i just made an itanian sausage burger with pepperjack cheese, marinara sauce and then i "dusted" the burger before i cooked it: the result, i now have a son, probably the best seasoning in the history of me.

PhillyForLife90
04-14-2009, 07:15 PM
Usually in the summer I eat filet mignon quite a bit, so anyways should I attempt to put magic dust on it and see if it'll make the taste even better?

This magic dust sounds quite appealing from what I read in this thread.

.Sean.
04-14-2009, 07:20 PM
I have some dusted chicken on the grill right now :)

D-PHINSfan4life
04-14-2009, 07:27 PM
lawry seasoning salt

[/end of thread]

Raidaz4Life
06-16-2009, 02:20 PM
Testimonial: So I was hungry as hell this afternoon and I remembered there was an uncooked steak sitting in the fridge from a few nights earlier so I figured "eh... why not?" but THEN I remembered this thread from awhile back and how skeptical I was of this product so I figured might as well put this "magic dust" to the test.


So I headed down to target and bought the required ingredients then headed home and whipped me up a batch to cover my steak in...


20 minutes later I was in HEAVEN! Magic dust really is as good as they say and I don't see myself ever eating a cut of meat without it ever again!
:worthy::worthy::worthy:

arliss
06-16-2009, 02:27 PM
i put it in my eggs this afternoon

Your Name Here
06-16-2009, 02:42 PM
lawry seasoning salt

[/end of thread]

Ugh.

Comparing Lowry's to the Magic Dust is like comparing jerking off to ****ing.

One is SOOOOOOOOOOOOOOOOOOOOOOOOOOOO much better than the other.

Your Name Here
06-16-2009, 02:47 PM
Testimonial: So I was hungry as hell this afternoon and I remembered there was an uncooked steak sitting in the fridge from a few nights earlier so I figured "eh... why not?" but THEN I remembered this thread from awhile back and how skeptical I was of this product so I figured might as well put this "magic dust" to the test.


So I headed down to target and bought the required ingredients then headed home and whipped me up a batch to cover my steak in...


20 minutes later I was in HEAVEN! Magic dust really is as good as they say and I don't see myself ever eating a cut of meat without it ever again!
:worthy::worthy::worthy:


As I've said before, it only takes one bite to make someone a believer.


I've actually just started some steak marinading this morning. By tomorrow night, it will be ready for some fajita action.




And I guess this is a good time for an early public service announcement....

Make sure to have plenty of the Dust on hand for your 4th of July cookouts.

Right now I'm planning on Dusting up some burgers, chicken, and kabobs. Probably toss some brats on the grill as well, but I'm not sure the Dust will blend well with those.

D-PHINSfan4life
06-16-2009, 03:00 PM
Ugh.

Comparing Lowry's to the Magic Dust is like comparing jerking off to ****ing.

One is SOOOOOOOOOOOOOOOOOOOOOOOOOOOO much better than the other.

If you say so but i think the fact it took you two months to make that comparision hinders your believeability.

Your Name Here
06-16-2009, 03:03 PM
If you say so but i think the fact it took you two months to make that comparision hinders your believeability.

I didn't even realize you had made such a ridiculous statement until just now when this thread was brought back up.

HOWE do i do it
06-16-2009, 03:12 PM
I didn't even realize you had made such a ridiculous statement until just now when this thread was brought back up.

Some people just don't understand. Imagine if they had the great food of 17th.

Beno7500
06-17-2009, 02:17 AM
should i make it

PhillyLuver
07-06-2009, 01:18 AM
Sorry for the bump, but I made a mini batch today for burgers.

Obviously, it was tremendous.

One Nut Kruk
07-06-2009, 01:41 AM
Never saw this thread until now. Gotta get groceries tomorrow after work, will definitely be getting the ingredients needed to try this stuff.

HOWE do i do it
07-06-2009, 01:54 AM
Sorry for the bump, but I made a mini batch today for burgers.

Obviously, it was tremendous.

Yup. I made ribs today with dust, and they were great.

Chest Rockwell
07-06-2009, 01:54 AM
For some reason my brain understood Angel Dust when I read the title. Obviously I was confused when I started reading all your posts.

Your Name Here
07-06-2009, 02:00 AM
Sorry for the bump, but I made a mini batch today for burgers.

Obviously, it was tremendous.

You never need to apologize for reminding others of the awesomeness of the Dust.





For some reason my brain understood Angel Dust when I read the title. Obviously I was confused when I started reading all your posts.


You should have read the tags.

Your Name Here
07-06-2009, 02:04 AM
Also....I filled the grill with various meats that were either marinaded in the Dust (chicken) or had the Dust all mixed up in them (burgers) for the 4th, and of course, it was Magical.

BALLER71
07-06-2009, 12:06 PM
Well based of the ingredients it doesn't seem like something I would eat but I you always have to try things before you say you definitely don't like it, so I guess I'll try it on some burgers.

arliss
07-06-2009, 12:28 PM
marinated some burgers in the dust for the 4th...i also threw in some chili and jalepeno infused olive oil.....magical

bartoron
07-06-2009, 12:49 PM
I made it once and I didn't really like it. I tried to follow the ingredients as closely as possible, but it just didn't sit well with me.

Chest Rockwell
07-06-2009, 01:52 PM
You should have read the tags.

I always forget those things are there, but you're right.

rawz
10-08-2009, 05:55 AM
You obviously don't deserve to experience the awesomeness, so it's a good thing that you aren't going to.

funny... :laugh:

Ok.. im ready.. ready to be born again..

I want to experience awesomeness..

Im going to make some tonight..

questiosn
1. is it to spicy for young children?
2. for hamburgers, brush on top, then cook, or mix into hamburger, then cook?

I really appreciate any feedback..
thanks! :D

HOWE do i do it
10-08-2009, 09:08 AM
funny... :laugh:

Ok.. im ready.. ready to be born again..

I want to experience awesomeness..

Im going to make some tonight..

questiosn
1. is it to spicy for young children?
2. for hamburgers, brush on top, then cook, or mix into hamburger, then cook?

I really appreciate any feedback..
thanks! :D

1) It's more smokey then spicy. They'll be fine.
2) Mix if possible.

rawz
10-10-2009, 05:31 PM
The greatest thing ever created by mortals.

Is red pepper the same thing as cayenne? can it be subsituted for cayenne?

dbroncos78087
10-10-2009, 05:35 PM
Is red pepper the same thing as cayenne? can it be subsituted for cayenne?

I believe that Cayenne is a type of red pepper. But that a red pepper can be other types.

alexander_37
10-10-2009, 10:06 PM
I am cooking challenged, do you just mix that **** up or is there a way to make the dust. I actually am really really craving some chicken or steak right now.

rawz
10-17-2009, 07:09 AM
What i did...

I* dipped my chicken in eggs, then mixed the dust with flour, and coated my chicken with it, and had fried chicken...

I* also sprinkled some on popcorn...



* by "I" i mean my awesome wife....
Team effort.

I was involved in the "planning" phase, and she was involved in the "construction" phase.

e.g.
I copied the recipe and gave it to her and told her to make chicken with it.:)

LionBryan
11-11-2009, 08:24 PM
Dug up this thread this morning because I had some tilapia in the fridge and wanted a good dry rub for it.

Went home and coated the tilapia in this stuff and flash fried it.

Just want to say thank you.

Your Name Here
06-11-2010, 03:26 AM
Mega-Bump for the summer months and all the grilling that will undoubtedly be done.

carson005
06-11-2010, 03:28 AM
Magic Dust is the best because any dinner that would usually be lame automatically becomes at least "very good"

example: Mama was going to cook up some plain porkchops, then we decide to throw magic dust on it, and bam! great dinner

croce_99
06-11-2010, 03:30 AM
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

I've never bought the following:
Paprika, mustard powder, ground cumin, or cayenne.

And I've never heard of ground cumin :laugh:

carson005
06-11-2010, 03:33 AM
I've never bought the following:
Paprika, mustard powder, ground cumin, or cayenne.

And I've never heard of ground cumin :laugh:

lol I hadn't either but we had some on the spice rack :D

croce_99
06-11-2010, 03:34 AM
Is this just good for burgers or is it good on everything? Chicken...steak....

Your Name Here
06-11-2010, 03:39 AM
Is this just good for burgers or is it good on everything? Chicken...steak....

Don't read the thread or anything.

croce_99
06-11-2010, 03:40 AM
Don't read the thread or anything.

11 pages from last year...No thanks.

Your Name Here
06-11-2010, 03:46 AM
11 pages from last year...No thanks.

It's only 5 pages.

Now change your tampon and get to educating yourself.

croce_99
06-11-2010, 03:48 AM
Ingredients look like too much work anyways. Just make a batch and mail it to me.

Your Name Here
06-11-2010, 03:53 AM
Ingredients look like too much work anyways. Just make a batch and mail it to me.

Lick my batch.

carson005
06-11-2010, 03:54 AM
Is this just good for burgers or is it good on everything? Chicken...steak....

Its really good with chicken, but you can use it on pretty much anything you put salt or seasoning on

DodgerBulls
06-11-2010, 04:03 AM
Soo.. just a dry rub right? Someone clarify.. cause I want to try it out tomorrow!

HOWE do i do it
06-11-2010, 08:15 AM
Mega-Bump for the summer months and all the grilling that will undoubtedly be done.


Soo.. just a dry rub right? Someone clarify.. cause I want to try it out tomorrow!

it's the dry rub

Raidaz4Life
06-11-2010, 08:34 AM
I've been waiting for this thread to get bumped.

behindmydesk
06-11-2010, 08:50 AM
I've never bought the following:
Paprika, mustard powder, ground cumin, or cayenne.

And I've never heard of ground cumin :laugh:

Then you don't cook very often. Really these are pretty basic spices. It's def nothing excotic. And Ground Cumin is used in alot of BBQ or other types of rubs.


Is this just good for burgers or is it good on everything? Chicken...steak....

It's great on chicken, and pork, and burgers. I'm not big on over spicing up steaks, so I wasn't to much of a fan on steaks.

ugottabjoshinme
06-11-2010, 12:47 PM
I've been making something very very similar to this for years. I don't make as big of a batch so I'm not quite sure how my measurements stack up to these. The key is equal parts of sugar and salt.....a combination that makes the meat the most tender IMO.

DodgerBulls
06-11-2010, 01:34 PM
it's the dry rub

Thank You.

Off to market and will be grilling in a few.

TheRuckus
06-11-2010, 01:58 PM
Just had it on a pork roast...
Verdict: Dont have it on pork
It was alright but it has untapped potential.

I think it's fantastic on pork, actually.

BDawk4Prez
06-11-2010, 02:13 PM
It's literally the only thing I've used as a seasoning for any kind of meat for close to 2 decades. Burgers, steaks, chicken, pork chops, kabobs, ribs....whatever.

Penis?


Is this just good for burgers or is it good on everything? Chicken...steak....

Read the thread you lazy ****er. :)

BDawk4Prez
06-11-2010, 02:14 PM
So this is my first trip through this thread and to say that I am not enticed would be untruthful.

This weekend I was planning on making the Bacon Explosion. What's the chances that this sends that from an already orgasmic state of bliss to newer heights never seen before?

.Sean.
06-11-2010, 02:20 PM
Penis?

I've personally never tried penis in my mouth and never will, but if you enjoy it, magic dust has a wonder flavor. Give it a go if you're into that sorta thing.

td0tsfinest
06-11-2010, 02:54 PM
Lick my batch.

:laugh2:

Its summer now, so time to try this magic dust.

clutchski
06-15-2010, 01:49 PM
I'm making it as we speak..I hope it's as good as everyone makes it out to be.

db75
06-15-2010, 01:54 PM
^It is - and honestly, you can't overseason with it (outside of the obvious overseasoning). For the Dust, I'd suggest putting on a little more than you think is necessary. It's delicious, but I think the proportions of ingredients could be tweaked a bit for more flavor punching goodness.

I'm also going to work on my own version of a rub (based off of this amazing barbecue I had a few months ago), so I'll post a recipe when I finish it.

TheRuckus
06-15-2010, 02:12 PM
This weekend I was planning on making the Bacon Explosion. What's the chances that this sends that from an already orgasmic state of bliss to newer heights never seen before?

Coincidentally, I was thinking of doing the exact same thing.

HOWE do i do it
06-15-2010, 02:53 PM
I think it's fantastic on pork, actually.

Yes. Considering it was originally made for pork ribs, I hope people would think its great on pork.

mr. bam
06-15-2010, 03:26 PM
Never had this stuff but I can't put it off any longer with the hyping some of you are doing in this thread. Good Christ. I'm getting the ingredients this weekend for sure.

clutchski
06-15-2010, 10:39 PM
A steak is in the fridge with the dust all over it. Going to cook it soon. I tried a taste of the stuff as soon as I mixed it all together..not bad..I love my Montreal Steak Spice, and I hope this tops it.

clutchski
06-16-2010, 01:56 AM
I'm currently eating my Magic Dust steak. It's extremely good. To be honest, I prefer my Montreal Steak Spice..but I still highly recommend. I had to fry it rather than grill it becuase it's almost 2am here lol. I can fully understand why this would be perfect for ribs and pork. Really happy I have a huge batch of this dust for my steaks though!

clutchski
06-16-2010, 02:04 AM
Update lol: as I've finished this 10 ounce steak...it's really freakin' good. I've enjoyed every minute of it. I'm marinating more for my family as I speak.

.Sean.
06-16-2010, 07:02 PM
I spilled my tupperware full that I have at school. :(

Its like 3/4 gone now. :cry:

neeed... moarrrr

TheRuckus
06-23-2010, 12:13 PM
Question for Dust devotees: Have you ever used simple table salt, rather than kosher, and if so, how much of a difference did it make?

TheRuckus
06-23-2010, 12:36 PM
Kosher salt does different things to meat than table salt so you will likely get a different reaction with it. I can't find an exact reasoning but I didn't look that much either.

Yeah, I knew that much. I was just wondering if it had a profound effect on the taste.

HOWE do i do it
06-23-2010, 12:45 PM
Question for Dust devotees: Have you ever used simple table salt, rather than kosher, and if so, how much of a difference did it make?

I've used regular a time or two, and it's not really much of a change. Actually, my latest batch had regular salt and I just had it on burgers last night.

The only real difference between the two, if I recall, is that kosher salt is much more coarse.

TheRuckus
06-23-2010, 02:52 PM
I've used regular a time or two, and it's not really much of a change. Actually, my latest batch had regular salt and I just had it on burgers last night.

The only real difference between the two, if I recall, is that kosher salt is much more coarse.

Yeah, most salts (including table) are actually kosher anyway. The texture's the big difference.

ReJo
06-23-2010, 03:09 PM
Kosher salt is more coarse than table salt so you should use a little bit less table salt in the recipe.
I always leave the salt out when I make the dust because I always salt my meat separately. I don't like salt in my rubs or spices to help keep from over salting.

iam brett favre
06-23-2010, 03:10 PM
im gonna try this out sometime this week. im excited :clap:

cmellofan15
06-23-2010, 03:53 PM
can I just throw this on already cooked foods?

db75
06-23-2010, 04:01 PM
^yes, but it's better when it's cooked with the food. As a seasoning salt (like the ****** commercial stuff you can buy), it's lacking, but as a pre-cook seasoning, it's pretty good.

Also, I'd vote to up the dry mustard and cayenne a bit in this. I did with my latest tweak, and everything seemed to pop a bit more flavor-wise.

brandonwarne52
06-23-2010, 04:12 PM
About what does it cost to make a batch? $20?

db75
06-23-2010, 05:07 PM
About what does it cost to make a batch? $20?

Probably not even that much. For rubs and ****, you can get away with buying bargain bin spices. I bet you could make nearly a quart's worth of rub for about $10 (but I'm just guessing here).

Your Name Here
06-23-2010, 06:02 PM
Yeah, most salts (including table) are actually kosher anyway. The texture's the big difference.

And if you are grinding those huge salt crystals into a fine powder, you won't even notice the difference there.





^yes, but it's better when it's cooked with the food. As a seasoning salt (like the ****** commercial stuff you can buy), it's lacking, but as a pre-cook seasoning, it's pretty good.

Also, I'd vote to up the dry mustard and cayenne a bit in this. I did with my latest tweak, and everything seemed to pop a bit more flavor-wise.


I disagree. It's quite good as a seasoning salt. Shake some on some burgers and it trumps the hell out of Lowry's or whatever else they've got on the shelves these days. Don't let the fact that it shines so damn brightly as a pre-cook take away from that.


And yeah, I frequently kick the mustard and cayenne up to a 1/4 cup, and you can't ignore the pop.




About what does it cost to make a batch? $20?

Honestly, I don't even know anymore. I take my *** to Sam's and buy most of the ingredients in giant bottles about the size of my calf. Whatever I spent on those, I'm damn sure getting my money's worth, since I rarely use any of it outside of the Dust (aside from the sugar, salt, and black pepper).

cmellofan15
06-23-2010, 07:07 PM
I have to get some of this for my sister's grad party, it sounds orgasmic.

TheRuckus
06-23-2010, 11:36 PM
I disagree. It's quite good as a seasoning salt.

Seconded. I pretty much use it in everything that I cook, but if I'm eating something someone else cooked and they didn't, I just toss it on before I eat it and it does the trick. Though that's become less of an issue now that I've hooked my family on the stuff.

I should probably make them another batch before I head back across the state.

db75
06-24-2010, 12:03 AM
I disagree. It's quite good as a seasoning salt. Shake some on some burgers and it trumps the hell out of Lowry's or whatever else they've got on the shelves these days. Don't let the fact that it shines so damn brightly as a pre-cook take away from that.


For me, it's a bit too salty for a seasoning salt. Dropping the salt in a recipe for a Dust seasoning salt might do the trick, but right now, it's just way too salty for my liking if applied post-cook. And yeah, it's way better than anything else you can buy...I guess I'm also partially biased to seasoning salts being more salt than seasoning...lol.

TheRuckus
06-24-2010, 12:12 AM
For me, it's a bit too salty for a seasoning salt. Dropping the salt in a recipe for a Dust seasoning salt might do the trick, but right now, it's just way too salty for my liking if applied post-cook. And yeah, it's way better than anything else you can buy...I guess I'm also partially biased to seasoning salts being more salt than seasoning...lol.

But is it really a seasoning salt...if there's no salt in it?

I bet I just blew your mind.

db75
06-24-2010, 12:20 AM
But is it really a seasoning salt...if there's no salt in it?

I bet I just blew your mind.

lol...I didn't mean completely ridding the recipe of salt...just reducing it.

jetsforever
06-24-2010, 01:18 AM
You guys have made me so Hungry. I'm literally salivating. Tommorrow I'm going shopping.

cmellofan15
06-24-2010, 01:21 AM
I just made my own sample batch and it was delicious. my test subject was already grilled chicken in a fajita. then I grew some balls and ate some of it plain and it seems like it would be great as a potato chip flavor.

HOWE do i do it
06-24-2010, 01:28 AM
I just made my own sample batch and it was delicious. my test subject was already grilled chicken in a fajita. then I grew some balls and ate some of it plain and it seems like it would be great as a potato chip flavor.

Welcome to the family. Honestly, it hasn't been bad on anything i've thrown it on. I'm talking bagels, pop corn, mac n cheese, eggs, whatever.

TheRuckus
06-24-2010, 02:20 AM
Welcome to the family. Honestly, it hasn't been bad on anything i've thrown it on. I'm talking bagels, pop corn, mac n cheese, eggs, whatever.

I won't eat mac n cheese anymore unless it has Dust on it.

It is, as they say...bangin'.

Apophis
06-24-2010, 02:31 AM
after its prepared and you store it in the container... does it have to be put in the fridge?

I have never heard oh this and will be trying it out when i have my 4th of July BBQ....

The Raven
06-24-2010, 06:05 AM
This seems like an interesting concoction. i might have to give it a try

HOWE do i do it
06-24-2010, 08:21 AM
after its prepared and you store it in the container... does it have to be put in the fridge?

I have never heard oh this and will be trying it out when i have my 4th of July BBQ....

nope

db75
06-30-2010, 01:18 AM
I'm bumping this for the 4th weekend...as well as for the ribs I have chilling in the fridge rubbed with mustard and of course Dust.

I'm thinking 8-9 hours or so of smoking tomorrow and they should be good. I'm also going to make my own BBQ sauce and baked beans tomorrow, so if anyone has tips, I'd love to read them.

HOWE do i do it
06-30-2010, 08:20 AM
sauce is pretty simple. i take a sauce like sweet baby rays, thin it out with some apple cider vinegar, beer, whatever and add spices. I give it a touch of chocolate too to mellow out a bit of the heat.

Your Name Here
06-30-2010, 08:59 AM
I'm bumping this for the 4th weekend...as well as for the ribs I have chilling in the fridge rubbed with mustard and of course Dust.

I'm thinking 8-9 hours or so of smoking tomorrow and they should be good. I'm also going to make my own BBQ sauce and baked beans tomorrow, so if anyone has tips, I'd love to read them.


The inventor of the Dust also created this sauce.

It's good and I like it.....but not as much as I loves that Dust.



Some barbecue sauce is very thick and just sits on top of the meat. This sauce is smooth and on the thin side, and it seeps down into the meat.

1 cup ketchup (I use Hunt's)
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper


Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.

Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.

Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.

HOWE do i do it
06-30-2010, 09:43 AM
The inventor of the Dust also created this sauce.

It's good and I like it.....but not as much as I loves that Dust.

That's one thing I havent tried to make. When I go to So Ill i just buy multiple bottles.

HOWE do i do it
06-30-2010, 10:02 AM
The inventor of the Dust also created this sauce.

It's good and I like it.....but not as much as I loves that Dust.

That's one thing I havent tried to make. When I go to So Ill i just buy multiple bottles.

2009mvp
06-30-2010, 12:17 PM
About to mix up my first batch, primarily to rub some chicken for tomorrow. In the meantime, how did you guys dust burgers? Got some fresh ground beef I wanna grill tonight, what else did you guys mix in there?

HOWE do i do it
06-30-2010, 12:24 PM
About to mix up my first batch, primarily to rub some chicken for tomorrow. In the meantime, how did you guys dust burgers? Got some fresh ground beef I wanna grill tonight, what else did you guys mix in there?

just mix it in with the ground beef.

BDawk4Prez
06-30-2010, 12:27 PM
I tried it on the bacon explosion and god damn it to the heavens the **** was amazing.

db75
06-30-2010, 03:33 PM
That sauce is similar to the one I'm made...I like my BBQ sauce less sweet, though, so it's a bit different. I'll try it in the future, though.

And goddamn do my ribs look ****ing amazing. Hopefully the baked beans turn out delicious (first time I've made homemade beans, and I'm just winging it...lol) and I'll have an amazing dinner...lol.

HOWE do i do it
06-30-2010, 05:03 PM
you better cook the ribs on indirect heat!

.Sean.
06-30-2010, 05:06 PM
BaconSalt + Magic Dust = major mouth orgasm.

Preferably cooking the meat with magic dust and salting it with BaconSalt after. :drool:

db75
06-30-2010, 05:49 PM
you better cook the ribs on indirect heat!

Oh, they were...until they went up in flames in an unfortunate grease fire. I was able to save maybe 10% of the meat tops. I must've dripped some of my basting liquid (apple cider vinegar, veggie oil, dust in a ~60/30/10 ratio) over the coals as I reached for the lid to cover them at the 4.5ish hour mark.

I'm soooooo frustrated with that waste of ribs, charcoal, apple wood, and 5.5 hours right now... Seriously, they were probably 30 minutes away from being perfect.

At least the beans turned out well, and I had polish sausage I could cook (...and now Friday's meal is in jeopardy...).

HOWE do i do it
06-30-2010, 07:51 PM
Oh, they were...until they went up in flames in an unfortunate grease fire. I was able to save maybe 10% of the meat tops. I must've dripped some of my basting liquid (apple cider vinegar, veggie oil, dust in a ~60/30/10 ratio) over the coals as I reached for the lid to cover them at the 4.5ish hour mark.

I'm soooooo frustrated with that waste of ribs, charcoal, apple wood, and 5.5 hours right now... Seriously, they were probably 30 minutes away from being perfect.

At least the beans turned out well, and I had polish sausage I could cook (...and now Friday's meal is in jeopardy...).

If you're doing ribs with a rub, you really dont need a basting liquid. What I do if cover in rub and let sit for a few hours then cook them on indirect heat for about 3 - 4 hours. I don't sauce them until about q5 minutes before they come off.

db75
07-01-2010, 02:17 AM
If you're doing ribs with a rub, you really dont need a basting liquid. What I do if cover in rub and let sit for a few hours then cook them on indirect heat for about 3 - 4 hours. I don't sauce them until about q5 minutes before they come off.

I had rubbed them in mustard and dust and they sat overnight, so that part was fine. In retrospect, mopping with a mix of vinegar and cooking oil was really ****ing stupid, and I'd likely just mop a bit of vinegar (if anything) in the future.

And yeah, I don't like saucing at all until I remove anything from the grill - to me, a sauce is just a flavor addition and not something that really needs to be cooked onto the meat. When I've done ribs before (albeit a different method), I prefer to cook, cut, and toss in sauce.

Oh well...lesson learned with ribs anyway. It was only $4ish of meat wasted, so it's not a huge deal, but still annoying.

.Sean.
07-01-2010, 11:25 AM
Sauce should definitely be applied during cooking IMO

ugottabjoshinme
07-01-2010, 12:46 PM
It should be applied during cooking, but not cooked too long. If using store bought BBQ (swwet baby rays) that have a lot of sugar, it will burn quite easily.

TheRuckus
07-07-2010, 01:07 PM
Chowing down on some Dusty stir fry. :drool:

HOWE do i do it
07-08-2010, 12:46 AM
There's really no need to sauce your ribs until the end if you use a dry rub and let them sit as long as Debo did. Putting the sauce on from the beginning will really do nothing but burn it because its not going to be able to penetrate the meat. By putting it on for about 15 minutes prior to removal you will get a nice light char to it without it burning.

db75
07-08-2010, 12:52 AM
There's really no need to sauce your ribs until the end if you use a dry rub and let them sit as long as Debo did. Putting the sauce on from the beginning will really do nothing but burn it because its not going to be able to penetrate the meat. By putting it on for about 15 minutes prior to removal you will get a nice light char to it without it burning.

Bingo (as long as you aren't a dumbass and set them on fire...lol...and I still wait until their off to toss in sauce a la properly dressing a salad - IMO of course).

Buckwheat
07-08-2010, 01:11 AM
Is this stuff really good enough for 16 pages of discussion?

I have yet to try it.

TheRuckus
07-08-2010, 01:32 AM
Yes.

Halladay
07-08-2010, 01:52 AM
So you just do the recipe from the first page? I assume it's not sold in stores?

HOWE do i do it
07-08-2010, 01:53 AM
Is this stuff really good enough for 16 pages of discussion?

I have yet to try it.

Howe 2.0! What's wrong with you?!?!

HOWE do i do it
07-08-2010, 01:56 AM
So you just do the recipe from the first page? I assume it's not sold in stores?

It is, but only in the areas of the restaurants. You can buy it from their site though.

http://www.shop.17thstreetbarbecue.com/category.sc?categoryId=2

TheRuckus
07-08-2010, 02:05 AM
So you just do the recipe from the first page? I assume it's not sold in stores?

I highly recommend kicking up the levels of mustard and black pepper to 1/4 cup. I think I increased the cayenne in this last batch as well, but I'm not sure I went that high with it. Either way, it's the best batch I've made.

Buckwheat
07-08-2010, 02:06 AM
Howe 2.0! What's wrong with you?!?!

:sad2:

BroadwayJoe
07-08-2010, 11:49 AM
just threw a shitload of dust on some chicken thighs with some oil and a few lemon slices in a bag... gonna let that **** murrrrrrrrrinate while i'm at work then grill it up tonight

BDawk4Prez
07-08-2010, 12:11 PM
Tried it on some tuna and crackers the other night for a snack.

Delic-what for it-ious

mr. bam
07-08-2010, 02:03 PM
just threw a shitload of dust on some chicken thighs with some oil and a few lemon slices in a bag... gonna let that **** murrrrrrrrrinate while i'm at work then grill it up tonight
all of your posts make me salivate..

HOWE do i do it
07-08-2010, 02:56 PM
15 bucks for 3 ounces? I bought all the stuff for 2 batches and it was cheaper and that made a quart of it.

wow, i didnt even see the price. It's much cheaper in store and to make. Amazon has it cheaper.

http://www.amazon.com/17th-Street-Magic-Dust-Dry/dp/B002TT8BKG

HOWE do i do it
07-08-2010, 03:01 PM
Thats better but even with shipping, its 12-13 bucks. Its better to add a little more mustard, cayenne and pepper anyway when you make your own.

Yup. I have both, and they're pretty damn identical.

YankeeFan28
07-18-2010, 04:32 PM
Tried this for the first time today. Added a few extras as Ruckus recommended just a few posts before.

While VERY tasty, not as spicy as I thought it would be. I'm going to have to get this: http://www.amazon.com/Frontier-Chili-Peppers-Ground-Cayenne/dp/B001VNEBAK/ref=sr_1_7?ie=UTF8&s=grocery&qid=1279485093&sr=1-7

Ian.
07-18-2010, 04:37 PM
Tried this for the first time today. Added a few extras as Ruckus recommended just a few posts before.

While VERY tasty, not as spicy as I thought it would be. I'm going to have to get this: http://www.amazon.com/Frontier-Chili-Peppers-Ground-Cayenne/dp/B001VNEBAK/ref=sr_1_7?ie=UTF8&s=grocery&qid=1279485093&sr=1-7

:nod:

Excellent.

Dallas Tx4Life
07-18-2010, 04:42 PM
Damn.... I really need to get some Magic Dust, huh?

YankeeFan28
07-19-2010, 09:06 AM
Honestly, I do not know how this thread has eluded me for a year and a half.

.Sean.
07-19-2010, 09:25 AM
http://memphis-bbq.com/catalog/product_info.php?products_id=22&osCsid=qe4qt817356h126svet7gokdv3

1 lb - $20

behindmydesk
07-19-2010, 09:26 AM
Honestly, I do not know how this thread has eluded me for a year and a half.

Good job boss.

YankeeFan28
07-19-2010, 09:30 AM
:o

HOWE do i do it
07-19-2010, 10:37 AM
silly rabbit, magic dust is for grown *** men.

arliss
07-19-2010, 10:45 AM
found my long lost batch in my pantry the other day..marinated some skirt steak with it overnight

grilled it for some friends at a bbq, made some of my famous horesrasdish dill sauce, toasted up some baguettes and called it a day

behindmydesk
07-19-2010, 10:46 AM
so I want to buy it off amazon, even though i make mine at home, to see if there is a difference. Then I was going to buy that chili spice YF28 showed, then i said might as well add some other spices to the order. Yea all come from different vendors, and amazon wanted 24 dollars for shipping for 28 dollars worth of stuff. I didn't click confirm order. Thought that was a bit high